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Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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Ingredients Nutrition

Directions

  1. In a saucepan melt the butter and add olive oil.
  2. Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
  3. Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
  4. Reduce heat and simmer 5 minutes.
  5. Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
  6. Ladle into prepared jars leaving a 1" headspace.
  7. Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
  8. Adjust pressure according to your altitude and / or style of canner.